This is one of my favourite recipes, for the taste and the look of the candied orange slices. It’s in many places, including Good Huswifes Jewell, 1596, and I got it from Lady Jocelyn de Holyer.

I used to make this as large tarts, but large slices of orange are hard to work with when slicing a tart into eight. We used to do two layers each of spiced apple slices and candied orange.

These days, I generally use a tray for large muffins. I do a shortcrust pastry (commercial OK) and put the apple as a bottom layer. I’ll put a single layer of candied orange over that.

The secret is to cut thickish slices of orange, and boil in sugar syrup for a couple of hours. Keep the syrup, boil it down some more, and run some over the completed tarts as a sticky glaze.

You can make the candied orange two days before feast, and the individual tarts the day before. I serve them cold, cut each one in half, and put back together on a tray to serve.

[1 apple 1 orange makes 8 small tarts]